Peppers, zucchini and tofu are a match made in heaven. This dish capitalizes on this trio, with fluffy basmati rice and a creamy lime aioli to top it all off. It's truly the perfect bright and punchy bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit
Tofu
(Contains Soy)
2 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit
Red Onion
1 unit
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit
Garlic, cloves
1 unit
Lime
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Zucchini
¾ cup
Basmati Rice
2 unit
Green Onion
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.